铁皮石斛配制酒制备工艺优化及其体外抗氧化活性研究. (Chinese)

The optimal preparation technology of Dendrobium officinale blended liquor (DBL) was studied by ultrasonic cell fragmentation technology and response surface methodology, and the antioxidant activities of DBL and its extracts (DBLE) were evaluated. The results showed that the optimal preparation technology conditions of DBL were as follows: ultrasonic time 2 h, ultrasonic power 504 W, D. officinale powder addition 10 g/100 ml, and alcohol content 51%vol. Under the optimal conditions, the contents of D. officinale polysaccharide, D. officinale polyphenol, D. officinale total flavonoids and D. officinale alkaloid in DBL were 20.71 mg/ml, 391.8 μg/ml, 205.9 μg/ml and 11.5 μg/ml, respectively. The weighted score of functional components was 80.6 and the sensory score was 81.4. The results of antioxidant tests in vitro showed that the half inhibitory concentration (IC50) value of DBL and DBLE to DPPH, ABTS radicals were 944 μg/ml and 1 239 μg/ml, 240 μg/ml and 642 μg/ml, respectively. The DPPH and ABTS radicals scavenging rate and the reducing ability of potassium ferricyanide (A700 nm value) of DBL were 84.15%, 94.05% and 1.37, respectively. The results showed that D. officinale liquor had certain antioxidant activity in vitro. [ABSTRACT FROM AUTHOR]

利用超声波细胞破碎技术和响应面法研究铁皮石斛配制酒（DBL）的最佳制备工艺，并对DBL及其提取物（DBLE）的抗氧化活性进行评价。结果表明，DBL的最佳制备工艺条件为超声时间2 h，超声功率504 W，石斛粉添加量10 g/100 mL，酒精度51%vol。在此优化条件下，DBL中的石斛多糖、石斛多酚、石斛总黄酮和石斛碱含量分别为20.71 mg/mL、391.8 μg/mL、205.9 μg/mL和11.5 μg/mL，功效成分加权得分为80.6分，感官得分为81.4分。体外抗氧化试验结果显示，DBL和DBLE对DPPH、ABTS自由基的半抑制浓度（IC50）值分别为944 μg/mL和1 239 μg/mL、240 μg/mL和642 μg/mL；DBL对DPPH、ABTS自由基清除率及铁氰化钾还原能力（A700 nm值）分别为84.15%、94.05%和1.37。结果表明石斛酒具有一定的体外抗氧化活性。 [ABSTRACT FROM AUTHOR]

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